3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1 tsp. vanilla
1 1/3 c. flaked coconut

In saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat.

Stir small amount hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Add coconut. Pour into cooled baked pastry shell. Spread meringue atop pie and bake at 350 degrees for 12-15 minutes. Cool. Top meringue with 1/3 cup coconut before you bake.

MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling to edge of pastry. Bake at 350 degrees for 12-15 minutes.